Lemper Ayam

    1 hour

    An Indonesian friend brought me these delicious little parcels wrapped in banana leaf to snack on. They're good eaten at room temperature but even better when they're hot.


    Kuala Lumpur, Malaysia
    41 people made this

    Serves: 10 

    • 500 gm glutinous rice
    • 2 cups water
    • 3/4 cup coconut milk
    • A pinch of salt
    • For filling
    • 200 gm minced chicken breast
    • 2 teaspoon coriander
    • 1 teaspoon cumin
    • 1/2 cup coconut milk
    • 1/2 teaspoon belacan (trassi)
    • 2 cloves garlic, chopped
    • 1 onion, chopped
    • 2 kaffir lime leaves
    • Salt and pepper to taste
    • Oil for cooking
    • Squares of banana leaf

    Prep:15min  ›  Cook:40min  ›  Extra time:5min  ›  Ready in:1hr 

    1. Soak the rice in a bowl of water for an hour.
    2. Prepare filling:
    3. Heat a little oil in saucepan and saute the onions, garlic and kaffir lime leaves. Add the ground spices, chicken and mash the belacan with the other ingredients and stir well. Pour in the coconut milk. Add salt and pepper and cook until the chicken is almost dry. Let cool.
    4. Drain and rinse the rice. Put the rice in a rice cooker, add water and steam for 15 minutes. Add the coconut milk and a pinch of salt to the rice and fluff it well with a fork. Cover the pot and let it steam for another 10-15 minutes until the rice is cooked.
    5. Take a large tablespoon of rice and place onto a banana leaf square. Flatten the rice to 1/2 in thickness then put a full teaspoon of filling in the center. Shape the rice into a mound covering the filling. Roll the banana leaf and secure the ends with toothpicks.

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    Reviews in English (2)


    My wife is from Indonesia and she loved them and even the fact that I would go through the effort to make them. They turned out good and didn't last long.  -  13 Apr 2014


    I made this twice now for my Dutch best friend and he loves them! I couldn't find the Indonesian shrimp paste at the stores in Chicago so I bought the Malaysian version...But it still tastes so so good!! Thanks for this really nice recipe  -  29 Mar 2015